Professional catering companies need to be experienced and trained in food and beverage service, and also need to adhere to food safety regulations. Here are some of the qualifications and regulations available.

There are a number of training courses that can be taken. Along with a Certificate III in Hospitality – Food and Beverage, which covers food and beverage handling and service, coffee making, bar service and workplace health and safety, there is also a Diploma of Hospitality, and a number of short courses that caterers should complete. These include RSA (Responsible Service of Alcohol), and Food Safety Training, both the Food Handlers Certificate and the Food Safety Supervisors Certificate, which cover food hygiene, hazards and safety procedures.

Caterers must also be accredited with a Gold Licence, which sets minimum standards of food preparation and hygiene. These include having a commercial kitchen, current public and product liability insurance, Food Safety Certificate and RSA, and a food safety program. They must also adhere to Australian Food Safety standards, which cover food premises and equipment, handling hazardous foods, general food safety requirements and an accredited food safety program when transporting cooked food to an offsite venue. All of these qualification and accreditations are to protect the health and safety of both the workers and clients.